Creamy Chicken Enchiladas

Creamy Chicken Enchiladas 1 pint sour cream 1 (10.5 ounce) can cream of chicken soup 1 (4 ounce) cans green chilies, diced 6 flour tortillas (we used whole wheat but any will work) 1 small package mild cheese, shredded 3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken! Preheat oven to 350*F. Combine soup, sour cream and chilies in a bowl. Take 3/4 cup of soup mixture and slather the entire bottom of a 9×13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom. In each tortilla, layer soup mixture, cheese & chicken. Roll up and place in casserole dish. Top with remaining soup mixture and sprinkle with remaining cheese. Bake for 20 minutes or until hot and bubbly and cheese is melted.